THIS week I am bringing you two tasty fish recipes, which are both packed full of goodness and healthy omega-3 oils.
As the weather warms, it’s nice to enjoy lighter dishes outside in the sun with friends. I hope you love them as much as I do.
Suzanne Mulholland shares two recipes for fuss-free fish dishesCredit: Ryan Ball
I love having “no-cook” recipes in the freezer, such as the salmon and crayfish pasta bag, as they make life that little bit easier.
Being able to defrost and cook a meal without having to worry about heading to the shops to buy the bits and bobs you need means after a long day at work you can put your feet up rather than slaving over a hot stove.
You’ve earned it!
This fish chowder only takes ten minutes to prepare
Preparation time: 10 minutes
Cooking time: 20 minutes
- 1 tbsp oil
- 115g frozen diced onions
- 1½ heaped tablespoons plain flour
- 1 litre fish stock (use 2 stock cubes)
- 500g baby new potatoes
- 300ml milk
- 120ml double cream
- 600g fresh fish pie mix
- Handful of fresh or dried dill (optional)
- Add your oil to a pan and, once hot, add the onions to soften.
- Next add the flour to help thicken the soup.
- Then add your stock into the pan and keep the heat on high.
- Add your chopped baby new potatoes to the stock and allow them to cook for 10-12 minutes or until the potatoes begin to soften.
- Season with salt and pepper.
- Once the potatoes are cooked, turn the heat down to a simmer and add the milk, cream, fish mix and dill, if using (fresh or dried both work).
- Allow the chowder to cook for 5-6 minutes or until you feel the fish is cooked through.
Ready to freeze: Allow the chowder to cool and put it in a labelled, sealable freezer bag or soup bag, and add it to your freezer.
Ready to eat: Simply defrost the chowder in the fridge overnight, then heat in a pan over a medium heat until piping hot. This can also be heated in the microwave until piping hot. Serve with crusty bread or cheese scones.
Having this ‘no-cook’ recipe in the freezer makes life that little bit easier
Preparation time: 5 minutes
Cooking time: 10 minutes
- 100g shredded smoked salmon
- 100g crayfish (optional)
- 115g frozen diced onions
- 115g frozen peas
- 300ml creme fraiche.
- Add the fish to a freezer bag.
- To another freezer bag, add the onions and peas, label and seal the bag.
Ready to freeze: Place the freezer bags flat in the freezer.
Ready to cook: Defrost both of the freezer bags in the fridge overnight. Add the onions and peas to a saucepan to cook. Next, add the fish and stir. Finally, add the creme fraiche and stir.
Season well and cook for 2-3 minutes until everything is piping hot. Serve over pasta.
- The Batch Lady: Healthy Family Favourites (£20, HQ) is out now. Also see The Batch Lady Meal Planner (HQ, £9.99).